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With a crust, filling and cream topping all made of chocolate, this cheesecake is a chocolate lover's dream.

Triple Chocolate Cheesecake

prep time1H


cooking time1H3Min


serving time8


  • Crust:

  • 1 cup chocolate Rice Krispies

  • 1 cup Oreos

  • 3 tablespoons melted vegan butter (more if consistency is too dry)

  • 1/2 cup vegan chocolate sauce

  • Cheesecake filling:

  • 1/2 cup water

  • 3/4 cup sugar

  • 1/2 container Mori-Nu Extra Firm Tofu

  • 1 cup raw cashews, soaked in water overnight

  • 3/4 cup semisweet chocolate chips, melted

  • 2 tablespoons fresh lemon juice

  • 1/2 tablespoon vanilla extract

  • 2 tablespoons all-purpose flour

  • Chocolate whipped cream:

  • 1 cup coconut cream, chilled overnight in fridge

  • 2 to 3 tablespoons cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 cup powdered sugar


  1. Preheat oven to 375 degrees.

  2. In a small saucepan, stir together 1/2 cup water with 3/4 cup sugar until sugar is dissolved. Remove from heat and set aside.

  3. Prepare crust:

  4. In a food processor, pulse the Oreos, chocolate Rice Krispies, melted vegan butter and chocolate sauce until mixture stays together when pressed with fingers.

  5. Press the crust into a springform pan sprayed with nonstick spray and lined with a parchment paper circle. Set aside.

  6. Prepare the filling:

  7. In a food processor, add the cashews, tofu, chocolate chips, lemon juice, vanilla extract and flour. Pulse until mostly blended, then add the sugar water and continue to pulse until smooth.

  8. Pour the cheesecake batter onto the crust. Bake for 45 to 50 minutes. Allow to cool for one hour, then refrigerate for 2 to 3 hours before serving.

  9. Prepare chocolate whipped cream:

  10. Chill a bowl in the freezer for about 10 minutes, then add the coconut cream and whip for about 30 seconds. Add the cocoa powder, vanilla extract and powdered sugar. Blend until smooth and creamy.

  11. Assemble cheesecake:

  12. Remove outer springform ring from cheesecake. Top with the chocolate whipped cream, slice into pieces and enjoy.

Triple Chocolate Cheesecake




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hi guys, I have a chocolate cheesecake here and the crust is chocolate, the filling is chocolate, and the whipped cream, so if you're a chocolate lover, let me show you how to make this. So the first thing I'm gonna do is get started on the simple syrup, and I'm gonna pour in some sugar and water, and this is for the cheesecake filling. I like to make simple syrup, that way I know that the sugar is gonna bake really evenly into the chocolate filling. Okay, and now my simple syrup is just about ready, and you could tell because the sugar is nice and dissolved into the water. And, I'm gonna remove it from the heat and let it cool. And for this triple chocolate cheesecake crust, I use a mixture of chocolate Rice Krispies, Oreos, chocolate syrup, and then last but not least, some butter. And, I'm gonna pulse it, but I still want to see pieces of the Oreo in the crust. And I've lined a springform pan with some parchment paper. It's kind of like an instant brownie crust. So just make sure to get the crust all around the edges of this pan. Beautiful. So I'm gonna set this aside. For the chocolate cheesecake filling, I use raw whole cashews, and I soaked these cashews overnight, that way they're nice and creamy. Tofu, it works just like an egg would. Chocolate syrup, lemon juice, vanilla extract, and flour. Now that all my ingredients are together for the filling, I'm gonna pulse it in this food processor. So now that most of it's pretty much blended, I'm gonna add the simple syrup. Once you stop seeing so many white flecks, then you know that the cashews are nice and blended. So now I'm gonna pour my cheesecake filling into the crust, perfect. So now I'm gonna bake this chocolate cheesecake at 375 degrees for about 45 to 50 minutes. So now that my cheesecake has cooled, I'm gonna make the chocolate whipped cream topping. So I'm using a coconut cream for this whipped cream, and this bowl has been chilled in the freezer for about 10 minutes, that way when I'm whipping the coconut cream, it stays thick. So, that's the first step I'm gonna do. I'm just gonna lightly cream. So I'm mixing the coconut cream for about 30 seconds just so it breaks down, that way when I add the cocoa powder and powdered sugar, it's not clumpy. So I'm gonna take my cocoa powder, a little bit of vanilla extract, and my powdered sugar, and now I'm gonna blend all of these three things into the coconut cream. Yay, that looks beautiful. So now I'm gonna frost the top of this cheesecake with my chocolate whipped cream. I like that this whipped cream is more like a milk chocolate, it's not like a super dark chocolate, so it won't be too chocolatey. I can hear the crust breaking. Don't know why, it's such a nice sound, it's very calming. Alright, that should do it. Wow. Look at that. Sometimes when you feel like you've had a shortage of chocolate, you just have to make yourself a triple chocolate cheesecake. Mm. It's kind of like you're just eating a giant hug.